Orzo Vegetable Bake

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This Orzo Vegetable Bake brings together a medley of finely chopped red onion, crushed garlic, and grated vegetables like carrots and courgette, all nestled in a comforting bed of orzo and vegetable stock. Topped with thinly sliced aubergine rounds and a generous layer of grated cheddar, this dish bakes to perfection, offering a delightful blend of textures and flavors. The aroma of baked vegetables and melted cheese fills the kitchen, making it a satisfying meal to serve and enjoy.

red onion, finely chopped

carrots, peeled and grated

leek, finely chopped

florets of broccoli, roughly chopped

aubergine thinly sliced into rounds

large handfuls of grated cheddar

Calories308.5kcal (15.43%)

Protein11.4g (22.8%)

Step 1

Place orzo, stock, and garlic into an ovenproof dish and mix well.

Step 2

Season with black pepper.

Step 3

Stir in the onion, leek, courgette, carrot, and half the cheese.

Step 4

Lay the aubergine slices over the top and drizzle with olive oil.

Step 5

Top with the remaining cheese and season with black pepper.

Step 6

Bake, uncovered, at 180 degrees Celsius for 30 minutes until the top is golden and bubbling.

Step 7

Serve and enjoy.

Calories308.5kcal (15.43%)

Protein11.4g (22.8%)

For a creamier texture, add a splash of cream to the vegetable stock.

Substitute cheddar with mozzarella for a different flavor.

Can I use a different type of pasta?

Yes, small pasta shapes like risoni or ditalini can be used as a substitute for orzo.

Is it possible to make this dish vegan?

Yes, use a vegan cheese alternative and ensure the vegetable stock is vegan.

Can I add other vegetables?

Absolutely, feel free to add vegetables like bell peppers or spinach.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

Yes, this dish can be frozen. Allow it to cool completely before freezing in a suitable container.

Cook with Chefadora AI

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red onion, finely chopped

carrots, peeled and grated

leek, finely chopped

florets of broccoli, roughly chopped

aubergine thinly sliced into rounds

large handfuls of grated cheddar

Calories308.5kcal (15.43%)

Protein11.4g (22.8%)

Step 1

Place orzo, stock, and garlic into an ovenproof dish and mix well.

Step 2

Season with black pepper.

Step 3

Stir in the onion, leek, courgette, carrot, and half the cheese.

Step 4

Lay the aubergine slices over the top and drizzle with olive oil.

Step 5

Top with the remaining cheese and season with black pepper.

Step 6

Bake, uncovered, at 180 degrees Celsius for 30 minutes until the top is golden and bubbling.

Step 7

Serve and enjoy.

Calories308.5kcal (15.43%)

Protein11.4g (22.8%)

For a creamier texture, add a splash of cream to the vegetable stock.

Substitute cheddar with mozzarella for a different flavor.

Can I use a different type of pasta?

Yes, small pasta shapes like risoni or ditalini can be used as a substitute for orzo.

Is it possible to make this dish vegan?

Yes, use a vegan cheese alternative and ensure the vegetable stock is vegan.

Can I add other vegetables?

Absolutely, feel free to add vegetables like bell peppers or spinach.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

Yes, this dish can be frozen. Allow it to cool completely before freezing in a suitable container.

Orzo Vegetable Bake

About Orzo Vegetable Bake

Ingredients to Make Orzo Vegetable Bake